Funfetti Cookies

Oh, Funfetti, how do I love thee? Let me count the ways! Cake, cupcakes, ice cream, and now cookies?! I am SO in love!

Happy Friday the 13th! Whether you are superstitious or not, I have something for you that is guaranteed to make your day a good one...Funfetti Cookies. Yup, no joke.

Ever since I stumbled upon this recipe a few weeks ago I have become completely obsessed with making these cookies. Thank goodness for birthday parties, wedding showers and summertime holidays for giving me a reason to bake them. Otherwise, from the looks of the stacks of cookies in my kitchen, it might look like I have a slight problem. Seriously. They are that good.

Adapted from Fat Girl in a Skinny Body (don't you just love the name of her blog?!)

Ingredients:

1 cup butter, room temperature
1 1/4 cup sugar
3 tsp vanilla extract
1 whole egg
2 1/2 cups flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow sprinkles
2 Tbsp nonpareil sprinkles (the small round sprinkles)

Directions:

Preheat oven to 375 degrees

Cream the butter and sugar, then add vanilla and egg and beat until well combined.

In a separate bowl, sift together dry ingredients (except the sprinkles). Slowly add the flour mixture to the butter mixture and beat on low speed until combined. Stir in the sprinkles (I used a wooden spoon) until just mixed so the sprinkles don't bleed.

Drop by tablespoons onto cookie sheet, about 1-2 inches apart. Bake 12-15 minutes, until they are just starting to brown on the bottom and sides. These are sugar cookies, so you want them to be soft and fluffy. Cool on a wire rack.

Who are we kidding?! Dig in! They are sooo good warm!

Peanut Butter, Oatmeal, Chocolate Chip and Pretzel Sandwich Cookies

 

In addition to baking, I am an avid runner (heading to the East Coast to run the Boston Marathon next week!) so peanut butter and oatmeal are staples in my diet. I adapted this recipe from Two Peas & Their Pod, adding some chocolate chips and bits of pretzels to the dough. These cookies were the perfect amount of sweet to curb my after dinner sweet tooth, and hearty enough to nibble on before heading out for a morning run ... yep, I did it, and ran out the door with a smile on my face!

Ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 cup quick-cooking oats

1/3 cup chocolate chips

1/4 cup pretzels, broke into pieces

Filling:

3 tablespoons unsalted butter, at room temperature

1/2 cup peanut butter

1 cup powdered sugar, sifted (I used a little less)

3 tablespoons heavy cream

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.

In small bowl, whisk together the flour, baking soda, baking powder, and salt.

In a medium bowl, mix butter, peanut butter, and both sugars with mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla. Mix until combined. With the mixer on low speed, slowly add dry ingredients, mixing until combined. Stir in the oats, chocolate chips, and pretzels.

Drop by rounded tablespoons onto baking sheet, 2 inches apart. Bake 10-12 minutes, or until the slightly golden brown and the edges are set. Let cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar and beat with a mixer on low spead until light and fluffy.

Spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

Enjoy!

If any readers are from the Boston area, leave a comment with any "must eats" while we're there!